In this episode we explore San Cristobal, Mexico, visit some of the famous Mayan ruins, Serafina learns to SCUBA dive, and we attend a biker rally where we are in for a surprise. Next we are off to Belize.

Its been a while since we have had decent internet to upload! In this episode we are in Puebla Mexico where we learn how to make Mole from scratch. Ride through a mountain pass from Veracruze to Oaxaca where we chow down on crickets and chocolate.

When we visited Puebla Mexico in Hungry Riders Episode 7, we had the chance to learn how to make authentic home made mole from scratch. This is the recipe featured in that episode which can be used for additional instructions and tips. While it does take quite a bit of time and some work, the results are worth it. The end result is a deeply complex sauce that is out of this world, invented by nuns.

Ingredients

4 large chile ancho

4 large chile mulato

2 small chile chipotle

1 cup of almonds

1 cup of peanuts

1 cup of sesame seeds

1 large stick cinnamon

3 cloves

3 black peppercorns

1 dried tortilla

1 piece of stale bread

2 tomatoes

1 large white onion

1 large platano macho (plantain)

1 chocolate bar (unsweetened Mexican)

3 cloves of garlic

Canola oil as needed

Manteca (lard)

½ cup of raisins

Salt

½ cup of sugar to taste

1 Chicken

dry unsalted crackers

Cilantro

small sprig of mint

onion

6 cups of chicken broth

Instructions

Boil cut up chicken ahead of time with onion, cilantro, cinnamon and mint.

Deseed chiles and remove stems.

Slice onions, tomatoes, and plantains (large slices).

Soak almonds in hot water.

Soak raisins in room temperature water.

Fry tomatoes in only oil until soft. Remove tomatoes, then fry onions in same oil until they're clear but not brown.

In a separate pan, use lard and oil to fry in the following order, one ingredient at a time, emptying into large pot (no heat) as you go: platanos, tortilla, bread, almonds, peanuts & spices, chiles, then the sesame seeds soaking up remaining oil.

Add chicken broth to the pot of fried ingredients then let sit for 5 minute

Process in blender, filter through strainer, add water as necessary.

Put in large pot on medium heat and stir frequently until it comes to a boil.

Add whole chocolate bar, stirring until it is entirely melted, add sugar and salt to taste continuing to stir.

Simmer for 15 minutes, stir occasionally, but it does not require constant stirring at this point.

This was the Tarahumara dish we made in Batopilas in Episode 5 of Hungry Riders. It is a 1 pot meal that someone could make almost anywhere though I am not sure it will taste the same without a wood fire. There are many ways someone could add to this to more suit their tastes. This is a very hearty meal that will feed a large group.

Ingredients

4 medium potatoes

1 white onion

4 cloves of garlic

4 tomatoes

half pound of beef (I think we used sirloin but that is all the local market had)

Cook the potatoes in a generous amount of oil, not to fry them, but just to cook through. the potatoes are not really fried, but just cooked through.

Then add the beef, onions, garlic, and tomatoes, and cook an additional 5 minutes.

Once cooked through, almost like a very thick stew, serve in tortillas and eat with your hands.

Notes

With my American palate, I would add some pepper. I am sure people will add a number of ingredients to this recipe, so let us know how it turns out!
Also keep in mind, this is an example of what the Tarahumara are eating now, because for quite a while their diet consisted primarily of corn.

In episode 4, we cross our first international border into Mexico. We discover the regional treat of Coyotas, go to the beach, then head into the mountains where we try to deliver a 50 year old package to a Tarahumara family.